23 – Tagliolini with meat sauce from the courtyard creamed with foie gras

Taglioni with meatsauce from the courtyard

Ingredients:

  • Onions: 50 g
  • Carrots: 40 g
  • Sage: 3 g
  • Celery: 30 g
  • Extra virgin olive oil: 50 g
  • Butter: 70 g
  • Chicken leg in little cubes: 60 g
  • Rabbit leg in little cubes: 60 g
  • Duck breast in little cubes: 50 g
  • Lamb haunch in little cubes: 50 g
  • Entrails in little cubes: 50 g
  • Dry Marsala wine: 40 g
  • Capon broth: 250 g
  • Chopped tomatoes: n.1
  • Point of a knife of tomato concentrate
  • 1 Pinch of salt
  • Grated Parmesan cheese: 30 g
  • Foie gras: 50 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades Onions 50 g
Carrots 40 g
Sage 3 g
Celery 30 g
10 20 sec /
 2  Blades Extra virgin olive oil 50 g
Butter 50 g
2 5 min 100
3 Blades Chicken leg in little cubes 60 g
Rabbit leg in little cubes 60 g
Duck breast in little cubes 50 g
Lamb haunch in little cubes 50 g
Entrails in little cubes 50 g
1 3 min 100
4 Blades Dry Marsala wine 40 g 1 5 min 100
5 Blades Capon broth 250 g
Chopped tomatoes n.1
Point of a knife of tomato concentrate
1 75 min 80
6 Blades 1 Pinch of salt
Butter 20 g
Grated Parmesan cheese 30 g
2 1 min /
Pour the content of the bowl in a pan
7 Blades Foie gras 50 g
1 little ladle of capon broth
10 30 sec
Add the sauce at the pan content

 

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